Think: silky sauced macaroni beneath crackling, salty crumbs.

This fragrant coconut chicken and sweet potato recipe features protein, green veggies, bright lime, luscious coconut milk and, yes, sweet potato.

This Christian Reynoso recipe is very Zuni Café-chicken-coded (complimentary).

And more marvelous mains for any special dinner (including a certain special November dinner).

“Plain, with eggs for breakfast, dunked in olive oil, as a pressed sandwich — with anything and everything.”

And more beautiful dishes for your fall-dinner consideration.

And more popular recipes from the week.

Easy and delicious tortang talong is a staple of Filipino home cooking. It’s also a canvas, ready to be topped to your liking.

I’ll bite: I don’t like butternut squash.

Ellen’s Stardust Diner, where the staff has been belting show tunes for decades, faces fresh competition from a 24-hour newcomer just a block away.

And five more tips that’ll change how you make everyone’s favorite.

A breezy fish pasta and zucchini-eggplant caponata toasts anchor David Tanis’s transporting spread.

Share your story and it might be included in an upcoming feature.

At Hungry Spicy, from former employees of the beloved Ugly Baby, the flavors are vivid, but proceed up the spice levels with caution.

Bar á Part serves wine in the West Village next to Zimmi’s, and joins openings like Booth’s Extra Fine and STK Steak.

It’s also a conduit to West African food culture.

Burmese Bites has traveled a three-decade road, from street fairs to a market stall to this Astoria spot where the fine-tuned cooking enthralls.

This classic Provençal soup welcomes whatever greens you’ve got, whether they were foraged from the hills or picked up from the store.

A growing cadre of English distillers have won protected status for their liquor. But Scotch producers fear that they’ll lose prestige.